Beef Stew

Ingredients

• 2 pounds Beef Cubed
• 1 Onion chopped
• 1 Garlic cloves Minced
• 2 Cups Beef broth seperated
• 1/2 cup red wine
• 1 Bay leaf
• 1/8 teaspoon Allspice Ground
• 3 Carrots Sliced
• 2 stalks Celery sliced
• 2 Potatoes peeled and chopped
• 1 tablespoon Tomato paste
• 1 teaspoon Sugar
• 2 teaspoons Salt
• 1/4 teaspoon Freshly ground pepper
• 1/4 teaspoon Paprika
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons butter unsalted
• 2 tablespoons All purpose flour

Instructions

1. Preheat oven to 425 degrees. Make 1 layer of beef on baking sheet. Cook beef in oven for 20 minutes until browning.
2. In Dutch oven or large saucepan add onions, garlic, carrots, celery, potatoes, tomato paste, sugar, salt, pepper, paprika, bay leaf, allspice, Worcestershire sauce, mustard & 1 cup of broth to cooking pot. Add beef and stir until mixed. Simmer, covered, 1 hours. Remove bay leaf and stir in butter until it has melted.
3. To thicken stew, mix flour with reserved beef broth and add slurry to pot. Simmer, stirring, 5 minutes, until thicken.